POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
- In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
- Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
- Serve with your favorite dipping sauce. Yum!
ZIPPY DIPPY CHICKEN STRIPS TO BAKE OR FRY
This recipe is all about you. You be the judge as to the amount of heat from the chili sauce and make the decision "to fry or not". Baked or fried these strips are delicious, crunchy and well seasoned. Please note: The prep time includes the marinade time and the cook time is for baking the strips.
Provided by PaulaG
Categories Healthy
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Lightly flatten the chicken breasts to even thickness. Cut each into 4 strips. In a bowl combine the buttermilk and hot chili sauce. Place the chicken strips into buttermilk mixture; cover with plastic wrap and refrigerate 1 hour.
- When ready to cook the chicken breasts, measure out the cornstarch and place in shallow dish. Beat eggs in a shallow dish with a couple of tablespoons water until thoroughly combined; set aside. Place the cornflake crumbs in a third shallow dish, stir in ground nuts and coconut.
- Remove chicken strips from buttermilk allowing excess milk to drain off. Dip each strip into cornstarch and then dip in egg. Roll each piece of chicken in crumb mixture, pressing down lightly to ensure even coating. As the chicken strips are coated, place on a baking rack and allow to stand for 15 to 20 minutes.
- For Frying: In a heavy skillet over medium high heat, warm the oil. When oil is sizzling hot add in the chicken strips a few at a time. Shallow fry turning once, until golden brown and crispy, about 3 minutes per side. Place the cooked chicken on a clean baking rack and allow to stand in a warm oven until ready to serve. Repeat process until all of the chicken is cooked, adding oil as necessary.
- To Bake: Preheat oven to 400 degrees. Spray a baking rack with non-stick cooking spray. Place the coated chicken strips on rack, spay with cooking oil and place in preheated oven. Cook 10 minutes, turn strips and cook and additional 6 to 10 minutes or until crispy and cooked through.
- For the sauce: Put all ingredients in a small saucepan and warm over low heat. Serve and enjoy!
Nutrition Facts : Calories 521.5, Fat 17.3, SaturatedFat 5.3, Cholesterol 151.3, Sodium 534.4, Carbohydrate 65.9, Fiber 4.4, Sugar 20.9, Protein 27.2
EXTRA-CRISPY FRIED CHICKEN STRIPS
These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!
Provided by Steven McCune
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
- Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
- Let strips sit for 5 minutes to allow flour to set.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
- Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g
More about "zippy dippy chicken strips to bake or fry recipes"
ZIPPY CHICKEN STRIPS RECIPE BY SOUTHERN.CROCKPOT
From ifood.tv
Chicken breast halves 3 PoundSalt 3/4 TeaspoonLemon juice 1/2 Cup (8 tbs)Calories 214 per serving
HOW TO MAKE HOMEMADE CHICKEN STRIPS 3 WAYS
From allrecipes.com
BAKED CHICKEN STRIPS - KID FRIENDLY RECIPE - (VIDEO!)
From easychickenrecipes.com
BAKED CRISPY CHICKEN STRIPS - AHEAD OF THYME
From aheadofthyme.com
TRULY CRISPY OVEN BAKED CHICKEN TENDERS | RECIPETIN EATS
From recipetineats.com
ZIPPY CHICKEN STIR-FRY - RECIPE - COOKS.COM
From cooks.com
ZIPPY CHICKEN STRIPS - PLAIN.RECIPES
From plain.recipes
ZIPPY CHICKEN STRIPS - RECIPE - COOKS.COM
From cooks.com
ZIPPY CHICKEN STIR-FRY - RECIPE - COOKS.COM
From cooks.com
CRISPY BAKED CHICKEN STRIPS {WITH CREAMY HONEY MUSTARD …
From cookingclassy.com
BAKED CRISPY CHICKEN STRIPS - WYSE GUIDE
From wyseguide.com
AIR FRYER CHICKEN STRIPS - CREME DE LA CRUMB
From lecremedelacrumb.com
FLAT-CHAT CHICKEN RECIPE: ‘CRISPY BROWN BITS IN YOUR FRYING PAN?
From theguardian.com
ZIPPY CHICKEN STRIPS - RECIPE - COOKS.COM
From cooks.com
CHICKEN STRIPS RECIPE (PAN-FRIED) | KITCHN
From thekitchn.com
ZIPPY CHICKEN STRIPS - RECIPE - COOKS.COM
From cooks.com
ZIPPY CHICKEN STRIPS - RECIPE - COOKS.COM
From cooks.com
#time-to-make #course #preparation #healthy #main-dish #dietary #4-hours-or-less
You'll also love